Tuesday, 10 December 2013

FODMAP Diet Plan Christmas Chocolate Pots

Are you planning on sticking to the FODMAP diet plan over Christmas? I'll be posting a few menu ideas over the next few days and tips on how to navigate the party buffet whilst sticking to the FODMAP food list, but first I wanted to share with you a very quick, festive dessert recipe. 

The name chestnut is something of a misnomer. Chestnuts aren't like other tree nuts, they are rich in starch and low in fat. Flour made from chestnuts is used to make gluten-free cakes and breads, whilst the whole nuts make a great addition to pastas, risottos and soups. Chestnuts are generally ok for those following the FODMAP plan but you may want to stick to a small amount at first if you are worried they might trigger your IBS.

400g tin unsweetened chestnut puree
150g dark, dairy free chocolate
2 egg whites
1tsp vanilla extract
½ tsp cinnamon (optional)
1 tablespoon icing sugar (optional)

Serves 8

Melt the chocolate in a large bowl either over a pan of boiling water or in the microwave on a low heat. Once the chocolate is molten, stir in the chestnut puree, vanilla extract and cinnamon and mix until well combined. Allow the chestnut and chocolate mixture to cool for 5 minutes. Whilst it is cooling, whisk the egg whites until they form stiff peaks then gently fold  

Taste the mixture and add in the icing sugar if you would like it sweeter.

Spoon into little dessert glasses and leave to chill for at least 2-3 hours before eating.

Tuesday, 3 December 2013

FODMAP Diet Plan Recipe: Shepherds Pie

Here is a lovely, simple recipe for a FODMAP diet plan Shepherds or Cottage Pie. You can eat both lamb and beef on the FODMAP diet but a good Shepherds Pie traditionally involves a base of onion and often mushrooms or celery - all of which are not FODMAP diet or IBS friendly. To make the mince base still taste rich and flavoursome I've added a little grated carrot and parsnip for sweetness and wheat-free soy sauce which acts as a natural, savoury flavour enhancer. It's perfectly ok to use butter when you make the mash as it is lactose free and FODMAP plan friendly, but if you prefer to avoid all dairy, it is also delicious made with olive oil.

500g lean lamb mince (or you can use beef for Cottage Pie)
2 grated carrots
1 grated parsnip
1 tablespoon garlic oil
1 tablespoon of tamari (wheat free soy sauce)
Half a glass of red wine
100ml water or FODMAP friendly stock
1kg potatoes, peeled and chopped into even sized chunks
1 tablespoon butter (see FODMAP food list or if you prefer to avoid all dairy use olive oil)
Extra butter or oil for top of pie

Serves 4-6

Heat the garlic oil in a large frying pan and add the mince. Brown lightly and then add the grated carrot, parsnip, wine, tamari, stock or water. Simmer and cook for 15 minutes or until the mince seems just cooked through.

Boil the potatoes and cook until soft. Drain well and mash with the butter or oil. If you need a little extra liquid to get a smooth mash (it will depend on the type of potato you use), add a little water.

Spoon the mince into an oven-proof dish and then top with the potato mash. Fork the top of the mash until it looks attractive and add dots of butter or a drizzle of oil.

Pop the whole dish in the oven at 180C/350F for 25-30 minutes or until the top is golden brown and the mince is bubbling at the edges.

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